Cheesecake Graham Cracker Pancakes with Raspberries

grahamcracker-pancakes In case you’ve missed a general pattern around here, I love anything with graham crackers. S’more Cookies, Peanut Butter Smuggies, and Kitchen Sink Pies are just a few examples. When I found this recipe on for Graham Cracker Pancakes with Cheesecake and Glazed Blueberries, I said “Sign me up!” These are a must try. Unfortunately I ended up with some mixed feeling about them.


grahamcracker-pancakes2Let’s start with the graham cracker pancakes. These showed such promise. They had graham cracker crumbs, brown sugar and cinnamon. I thought they would knock it out of the park. They didn’t. Now, don’t get me wrong, they were good, but regular pancakes are good too and the don’t take nearly the effort or the amount of ingredients. Everyone liked them and ate all of them, but on one went crazy for them. Do what you will with that information.

The cheesecake topping was really good. I thinned it out by putting in more cool whip than was originally called for. When I ate it on the pancakes I felt like it overtook the whole thing. I ended up spreading it on very thin and it was perfect. It was a delicious filling and would work well as a frosting. I’m keeping this recipe tucked away to use on a cake or cupcakes in the future. It would be perfect with pumpkin cupcakes, or pumpkin bread, or gingerbread…you get the idea.

I’ve saved the best for last…the glazed fruit. The original recipe called for using blueberries.  I’ve been buying raspberries like crazy this year (yeah for low prices!!) and so I had raspberries on hand. I love that the fruit is not cooked for this glaze. You simply make a lemon syrup and then toss the berries in it. The syrup gives them a wonderful sweet tang that would pair well on any breakfast or dessert that berries would be appropriate for.

So there you have it. The pancakes may not have been all that I was hoping that they would be, but the cheesecake and berries (great surprise!) made up for it.


Cheesecake Graham Cracker Pancakes with Raspberries
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Cheesecake Graham Cracker Pancakes with Raspberries
Print Recipe
Graham Cracker Pancakes
Cheesecake Topping
  1. For the pancakes, in a large mixing bowl, combine flour, graham cracker crumbs, baking powder, brown sugar, cinnamon and salt set aside. In a medium bowl, whisk eggs, buttermilk, whole milk, melted butter and vanilla extract. Gently stir egg mixture into the dry ingredients do not over mix, lumps are okay. Over medium heat, pour batter onto a hot griddle. Cook until bubbles form, flip pancake and continue to cook until done. Serve with cheesecake topping and glazed raspberries. To make the cheesecake topping, beat cream cheese on medium speed with a handmixer until soft and fluffy. Add brown sugar, powdered sugar, vanilla and cinnamon continue to beat at medium speed until well combined. On low speed, add Cool Whip just until combined. To make the glazed raspberries stir powdered sugar, water and lemon juice in a small sauce pan over medium-high heat until mixture boils vigorously, 2-3 minutes. Remove from heat and stir in berries.
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